I love the Goan pork curry at Badmaash. It haunts me with its complex, sweet-savory, meaty depth. I’ve requested a doggie bag even when there’s only been an ounce of sauce leftover, the dish is so ...

Read full article: Young patients at MD Anderson Children’s Cancer Center Hospital pick their own Christmas Tree for their room HOUSTON – Diwali, India’s biggest and most important holiday of the year ...

Put the onion, garlic, coconut, and 1/2 cup water in a blender and puree until smooth, starting at low speed and increasing to high. If necessary to keep the blades moving, add a little more water.

Nicknamed by a friend as the “Kenyan farmer,” Joe Fernandes did grow up in Kenya, but his family is originally from the state of Goa in India. As he explained, Goa is the smallest state in India and ...

Devi Restaurant Executive Chef Suvir Saran Prepares this Indian Dish April 17, 2008 — -- Recipe from "American Masala" reprinted with permission by Clarkson ...

1. Trim away all the silver skin and excess fat from lamb (leaving some fat will improve flavor of the curry). Cut into one-and-a-half inch cubes. Season lamb well with salt and pepper. 2. Heat oil in ...

From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, technical ...

On a recent rainy day, my friend Sonoko Sakai warmed up a pot of Japanese chicken curry to have for our lunch. While the rain drizzled outside, the curry simmered away in her clay pot. The spices, ...

We've served ours with the fluffiest, speedy cheat's garlic and coriander naan breads. large bunch of fresh coriander plum tomatoes, deseeded and roughly chopped cm piece root ginger, roughly chopped ...

For this spicy curry, chicken thighs and drumsticks simmer in a rich sauce seasoned with chiles, garlic, ginger, and an array of spices. Neelam Batra is an Indian-born cooking instructor based in ...

In a large nonstick skillet, cook the dried chilies, coconut, coriander and cumin over moderately high heat, shaking the skillet, until the coconut starts to brown, 1 minute; transfer to a blender.